Spring Cuttlefish with Lentils and Spinach
A traditional Greek dish combining tender cuttlefish, earthy lentils, and fresh spinach in a rich tomato sauce, perfect for a hearty spring meal.
- Prep10 min
- Cook1h 15m
- Total1h 25m
- DifficultyMedium
- Servings4
This recipe brings together the best of the sea and the earth: cuttlefish, lentils, and spinach, slow-cooked in a fragrant tomato sauce with a touch of wine and sweet raisins. The result is a deeply flavorful, almost stew-like dish that's traditionally enjoyed during Lent or as a light yet satisfying main course.
Start by partially cooking the lentils, then sauté the leeks and cuttlefish before deglazing with red wine. Add the tomatoes and let everything simmer gently until the cuttlefish is tender. Finish with fresh spinach, raisins, pine nuts, and a sprinkle of herbs for a burst of color and texture.
Ingredients
Converted amounts are rounded.
Method
- Place the lentils in a pot with plenty of cold water and bring to a boil. Cook for about 25 minutes, until they are half-tender.
- Drain the lentils and set aside.
- In a deep skillet or wok, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5–6 minutes, until they soften.
- Add the cleaned cuttlefish pieces and cook over medium heat for 8–10 minutes, stirring occasionally.
- Stir in the garlic and the partially cooked lentils. Increase the heat to high.
- Pour in the red wine to deglaze the pan. Let it boil vigorously for 4–5 minutes.
- Add the diced tomatoes, reduce the heat to low, and cover the pot. Simmer for 20 minutes, until the cuttlefish is fully tender.
- Add the washed and drained spinach, raisins, and pine nuts. Season with salt and pepper. Let it cook for another 6–8 minutes, allowing it to bubble gently.
- Remove from heat and sprinkle with the chopped dill and parsley. Serve immediately—the dish should have very little liquid left, almost only the oil.
💡 Tips
- If you can't find baby spinach, use regular spinach leaves, washed and roughly chopped.
- For a more intense flavor, let the dish rest for 10 minutes after cooking before serving.
- This dish is traditionally served at room temperature or warm, not piping hot.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου